Cheese Ball Times Three (dairy and fish)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 1 package (8-ounces) cream cheese, softened 4 cups (16-ounces) shredded cheddar cheese, room temperature 2 tablespoons milk 2 tablespoons finely chopped onion 2 tablespoons Worcestershire sauce Coarsely cracked black pepper 1/2 cup crumbled blue cheese Minced fresh parsley 1/4 teaspoon garlic powder Finely chopped pecans Assorted crackers

Instructions

In a bowl of an electric mixer combine the cream cheese, cheddar cheese, milk, onion and Worcestershire sauce and beat until fluffy. Divide into thirds (about 1 cup each). Shape first portion into a ball; roll in cracked pepper. Add the blue cheese to the second portion; mix well. Shape into a ball; roll in parsley. Add garlic to the remaining portion; mix well. Shape into a ball; roll in nuts. Cover and refrigerate. Remove from refrigerator and let stand 15 minutes before serving.

If you want to make this into a dip add 3 or 4 more tablespoons of milk and beat until creamy and a dip consistency. Pour it into a bowl and decorate the top with the pepper, blue cheese and pecans

Serving Size

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .